Asafetida Recipe

Asafetida is a very common kitchen ingredient that finds a lot of use in Indian cuisine. Technically, though, asafetida is the dried latex from the taproot or rhizome of certain species. Although the species are native to Afghanistan and Iran, it is commonly grown in India and Pakistan as well. Asafetida has a very characteristic pungent smell and imparts a unique flavor to delicacies. Even though it is often called the ‘stinking gum’, it yields a rich taste and smell to the food it is added to.

From the ‘food of the gods’ to ‘devil’s dung’, asafetida goes by several different names. It is also called ‘hing’ and ‘hengu’.

It is important to pay particular attention to the way this spice is stored. Owing to its strong odor, it is recommended to store asafetida in an airtight container away from other foods and spices. Storing asafoetida in an insulated storage jar might keep it fresh for a longer time.

Culinary Uses

• Hing is widely used as a condiment in Indian cuisine and is known for its digestive properties.
• It is often used in conjunction with turmeric when preparing curries and dals.
• Asafetida is a common component of Punjabi food. It is commonly heated in oil and then sprinkled over food.
• Asafetida can help harmonize the delicate balance of the spices and flavors added to food.

Health benefits

• Asafetida is known to be beneficial in the treatment of chronic breathing problems such as chronic bronchitis.
• It is suggested that it is also beneficial in treating diseases such as asthma and swine flu (H1N1).
• Asafetida can help relieve intestinal gas and upset stomach.
• It is a part of age-old remedies to treat bloating and intestinal worms.
• It is a natural blood thinner and can help reduce blood pressure as well.
• Asafetida can help reduce menstrual cramps and pain as well. It is also known to facilitate blood flow.